Makes about 1 1/2 pounds.
Ingredients
1 piece tuna tail, about 1 1/2 pounds
2 cups extra virgin olive oil
Coarse sea salt
1 tablespoon toasted fennel seed
Pinch red pepper flakes
Few sprigs fresh thyme or rosemary
2 bay leaves, crumbled
Finely grated zest of 1 lemon
12 peppercorns, lightly crushed
3 cloves garlic, sliced
Directions
Preheat oven to 275 degrees. Skin the tuna and remove all bloodline (the dark red part of the flesh). Cut the tuna into 3 roughly equal-sized pieces. In a small baking dish, toss the tuna with the remaining ingredients. Cover with foil and bake about one hour.
Allow to cool slightly and break up the tuna into bite-sized pieces. Adjust for seasoning and refrigerate in the oil until ready for use.
